There is something really exciting about seeing a whole head of cauliflower coming out of the oven. Great for cutting chunks off throughout your meal. Serves 6
2 small cauliflowers (each about 500g), outer leaves removed Extra-virgin olive oil
Sea salt to taste
3 ml ground sumac (if obtainable; if not, use 25 ml lemon juice and rind) 3 ml ground cumin
Juice and rind of 2 lemons 50 ml fresh parsley, chopped
- Preheat the oven to 190oC/170oC/Gas mark 5. Drizzle the cauliflowers liberally with oil, scatter with salt, and sprinkle the sumac or lemon juice and rind over, together with the cumin.
- Roast for 45 minutes to an hour; turn down the temperature if the cauliflower starts to look too dark. It is cooked when lightly browned and when an inserted skewer meets with just a
- Before serving, drizzle again with good quality olive oil, and a big squeeze of lemon; sprinkle with parsley and a little more salt.
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